A B Mauri Calcium Propionate, 50 Pound

Fleischmann’s Calcium Propionate is a widely trusted mold inhibitor used by commercial bakeries to extend the shelf life of baked goods. This 50 pound bulk supply from AB Mauri is formulated to slow mold and bacterial growth, helping products stay fresh longer without altering flavor or texture. It integrates directly into dough and batter formulations at typical usage levels, making it a practical staple for high volume production. The crystal form dissolves evenly during mixing, ensuring consistent distribution throughout each batch. Stored in a cool, dry place, this preservative remains effective for extended periods, reducing waste and rework across your production schedule.

Uses

Commercial bread production: Add to bread dough to prevent mold growth and extend shelf life through distribution and retail display.
Pastries and sweet goods: Incorporate into pastry, Danish, and sweet roll formulations to maintain freshness over multiple selling days.
Tortillas and flatbreads: Use in flour tortilla and flatbread recipes where longer shelf stability is required for shipping and storage.
Food manufacturing: Blend into processed food products where calcium propionate is an approved mold inhibitor to prevent spoilage.

Who Would Benefit

• Commercial bakeries producing bread, rolls, and baked goods for retail or wholesale distribution
• Food manufacturers seeking a reliable, widely approved preservative for mold prevention
• Restaurants and cafes with in house baking programs that need longer product holding times
• Convenience stores and foodservice operations stocking pre packaged baked items

Product Highlights

• 50 pound bulk package sized for commercial and industrial use
• Crystal form for even dissolution during mixing
• Prevents mold and bacterial growth in baked goods and other food products
• Fleischmann’s and AB Mauri branded, a recognized name in baking ingredients
• Extends shelf life without affecting flavor or texture at recommended usage levels

Preparation & Use

Calcium propionate is typically added during the dough mixing stage. Common usage levels range from 0.1% to 0.3% of flour weight, depending on the product type, desired shelf life, and local regulatory limits. For bread, 0.15% to 0.2% of flour weight is a standard starting point. The crystal form blends and dissolves evenly into the mix. Always consult your formulation sheet and applicable food additive regulations for the correct dosage for your specific product. Store the unused portion in a cool, dry place away from moisture to maintain effectiveness.

Application Areas

This mold inhibitor is most commonly used in yeast raised breads, rolls, hamburger and hot dog buns, tortillas, pastries, and other baked goods where extended shelf life is a commercial requirement. It is also found in certain processed cheese products and other food applications where calcium propionate is an approved preservative. It is not intended for use in products leavened with baking powder or baking soda, as calcium propionate can interfere with chemical leavening action in some formulations.